Snickerdoodle Cinnamon Sugar Muffins (Print Version)
Buttery, fluffy muffins with cinnamon sugar coating bring a nostalgic snickerdoodle flavor to breakfast.
# Ingredients:
→ Muffin Batter
01 -
1/2 cup unsalted butter, softened
02 -
2/3 cup granulated sugar
03 -
1 large egg
04 -
1 1/2 teaspoons vanilla extract
05 -
1/2 cup whole milk
06 -
1/4 cup plain Greek yogurt or sour cream
07 -
1 2/3 cups all-purpose flour
08 -
1 1/2 teaspoons baking powder
09 -
1/4 teaspoon baking soda
10 -
1/2 teaspoon ground cinnamon
11 -
1/2 teaspoon salt
→ Cinnamon-Sugar Topping
12 -
3 tablespoons unsalted butter, melted
13 -
1/3 cup granulated sugar
14 -
2 teaspoons ground cinnamon
# Steps:
01 -
Preheat oven to 375°F (190°C). Coat a standard muffin pan with non-stick cooking spray and set aside.
02 -
In a large mixing bowl or stand mixer, cream softened butter and granulated sugar together until smooth and well combined, about 2 minutes.
03 -
Add egg to the mixture, then blend in vanilla extract, milk, and Greek yogurt or sour cream until fully incorporated.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
05 -
Add dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix.
06 -
Divide batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 15–20 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
07 -
Allow muffins to cool in the pan for 1–2 minutes, then transfer to a wire rack for further cooling.
08 -
While muffins bake, melt the butter for the topping. In a separate bowl, mix granulated sugar and cinnamon.
09 -
Brush the tops of warm muffins with melted butter using a pastry brush, then generously sprinkle or dip into the cinnamon-sugar mixture until coated.
# Notes:
01 -
Avoid overmixing the batter to ensure tender muffins. Let cool slightly before applying cinnamon-sugar topping for best adherence.